Crispy Tuna Melt
Ready in 25 minutes, about 675 kcal and 48 g protein per serving (estimated).
- High protein
- 25 min12 prep · 12 cook
- 2 servings
- 675 kcalper serving, est.
- Easy
Estimated macros
per serving · serves 2- 675Calories
- 48 gProtein, about 28% of the energy
- 56 gCarbs, about 33% of the energy
- 29 gFat, about 39% of the energy
Estimated: the sum of USDA FoodData Central values for each ingredient, divided by 2 servings.
Ingredients
10 itemsEquipment
- Large cast-iron or nonstick skillet
- Glass mixing bowl
- Fork
- Spatula
- Serrated knife
- Cutting board
Method
7 stepsThe amounts written in the steps are for 2 servings: use the ingredient list for your amounts.
Step 1: Drain the tuna
- 2 min
- Glass mixing bowl
Drain the tuna very well, pressing the lid down to squeeze out the water, then flake it into a mixing bowl with a fork.
- 225 g8 ozCanned light tuna in water
Step 2: Make it creamy
- 1 min
- Glass mixing bowl
Add the Greek yogurt, mayonnaise and mustard and stir until the tuna is evenly coated.
- 85 g3 ozPlain nonfat Greek yogurt
- 15 ml1 tbspMayonnaise
- 5 ml1 tspDijon or yellow mustard
Step 3: Add the crunch
- 1 min
- Glass mixing bowl
Stir in the celery and red onion. Taste, then season with black pepper and a little salt only if it needs it.
- 40 g1.4 ozCelery
- 20 g0.7 ozRed onion
- to tasteto tasteSalt and black pepper
Step 4: Fold in cheddar
- 1 min
- Glass mixing bowl
Fold in 30 g (1 oz) of the shredded cheddar. Keep the filling in the fridge until you cook.
- 85 g3 ozSharp cheddar
Step 5: Build the sandwiches
- 3 min
- Cutting board
Take the filling out of the fridge. Butter one side of each bread slice thinly. Lay 2 slices butter side down, spread half the filling on each, top with the remaining 55 g (2 oz) of cheddar and close with the other slices, butter side up.
- 85 g3 ozSharp cheddar
- 4 slices (200 g)4 slices (7 oz)Sourdough bread
- 15 ml1 tbspSalted butter
Step 6: Toast until golden
- 10-12 min
- Medium-low heat
- Large cast-iron or nonstick skillet
Heat a large skillet over medium-low heat. Cook the sandwiches 4-5 minutes with a lid on the pan, pressing gently with a spatula, then flip and cook 4-5 minutes uncovered, until the bread is deep golden and crisp and the cheese has melted. If the bread browns before the cheese melts, turn the heat down.
- 4 slices (200 g)4 slices (7 oz)Sourdough bread
Step 7: Slice and serve
- 1 min
- Cutting board, serrated knife
Rest the sandwiches for 1 minute, then cut each one in half with a serrated knife and serve hot.
Good to know
Food safety
- Canned tuna is already cooked, so the filling only needs to warm through in the skillet.
- Keep the filling cold, in the fridge at 4 °C / 40 °F or below, until you assemble. Do not leave it out for more than 2 hours (1 hour above 32 °C / 90 °F).
Allergens
Contains:
- Fish
- Milk
- Egg
- Wheat
Check your labels: brands differ.
Tips
- Drain the tuna really well: wet tuna makes the bread soggy instead of crisp.
- Keep the heat at medium-low: the bread turns golden at the same time the cheese melts. Too hot and it burns before the middle is warm.
Storage
Best eaten straight away, while the bread is crisp. Leftover filling (not yet toasted) keeps up to 3 days in a closed container in the fridge at 4 °C / 40 °F or below; toast it fresh.
